Family Recipes

The Best Carrot Cake Cupcakes with Cream Cheese Frosting

12 servings


30 minutes

active time

45 minutes

total time


1 cup all-purpose flour

3/4 cup sugar

1 teaspoon cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 1/2 heaping cups grated carrots

2/3 cup neutral oil

2 eggs, beaten

4 ounces cream cheese

4 tablespoons butter

2+ cups powdered sugar

1 teaspoon vanilla extract


Preheat the oven to 350 degrees. Combine the flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl. In a separate bowl, combine the grated carrots and the oil. Slowly add the flour mixture, stirring until just mixed. Add the beaten eggs and stir a few times (like 15 or less around the bowl – the fewer the better)!

Grease a muffin tin or use paper liners. Scoop the batter into a muffin tin, filling each muffin tin about 2/3 of the way up the side. Bake for 13 minutes, check how they’re doing, and add a few minutes if necessary. I find that the baking time varies greatly with oven, so just check for the right golden brown color and springy tops. Allow the cupcakes to cool.

For the frosting, blend the cream cheese, butter, and vanilla until smooth. Slowly beat in the powdered sugar until smooth. Transfer to a plastic bag or similar tool for piping the frosting evenly on the cupcakes.


Serving Size




Total Fat

22 g

Saturated Fat

5.7 g

Unsaturated Fat


Trans Fat

0.2 g


50.7 mg


236.9 mg

Total Carbohydrate

39.5 g

Dietary Fiber

0.8 g

Total Sugars

30 g


2.9 g

12 servings


30 minutes

active time

45 minutes

total time
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